From the menu of … Rainbow Natural Foods, 2118 N. Decatur Road, Decatur. 404-636-5553, www.rainbowgrocery.com
Q: I tried the Polenta Florentine from Rainbow Natural Foods' hot bar the other day and it was so delicious. I would love to be able to make it at home. Can you try to get the recipe from them? Thanks. — Tammy Feinreich, Atlanta
A: Larry Sutton provided this recipe. Sutton says this recipe follows the tradition of the Italians. "If I am correct, the Italians call corn grits 'polenta.' Basically the same thing only most polenta is a bit less coarse ground than the traditional grits we know." Rainbow uses readily available quick cooking grits in this recipe.
Spike Original Seasoning is an herb, spice and salt blend available at some groceries and at natural food stores like Rainbow. The Polenta Florentine makes its appearance on the hot bar on Mondays.
Rainbow Grocery’s Polenta Florentine
3 cups water
3 tablespoons unsalted butter
1 teaspoon Spike Original Seasoning, more if desired
1 1/2 cups quick cooking grits
1 (16-ounce) package frozen chopped spinach, thawed, squeezed dry
1 teaspoon minced garlic
1/2 teaspoon sea salt
1 pound Monterey Jack cheese, shredded
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
In a large saucepan, bring water, butter and Spike seasoning to a boil. Whisk in grits and keep whisking until mixture is completely smooth. Turn off heat and continue whisking as grits thicken. Taste for seasoning, adding more Spike if desired.
Spoon grits mixture into the prepared baking dish.
In a large bowl, combine spinach with garlic and salt. Spread on top of grits. Sprinkle cheese in an even layer over the spinach. Bake 25 minutes or until mixture is heated through and cheese is golden brown.
Serves: 12
Per serving: 248 calories (percent of calories from fat, 53), 12 grams protein, 17 grams carbohydrates, 1 gram fiber, 15 grams fat (8 grams saturated), 41 milligrams cholesterol, 310 milligrams sodium.
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